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Shrimp in Spicy Sauce (Sambal Goreng Udang)
Serve with rice, peanuts and fresh, thinly sliced vegetables.
1/4 cup vegetable oil
1 pound small raw shrimp, shelled and de-veined
2 small onions, sliced
1 clove garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper
1 cup coconut milk
1 medium tomato, coarsely chopped
1 medium green bell pepper, thinly sliced into rings
1 tablespoon packed brown sugar
1/2 teaspoon salt
Freshly-ground pepper
Heat oil in 10-inch skillet until hot. Cook and stir shrimp, onions, garlic and red pepper until shrimp starts to turn pink, 2 to 3 minutes. Stir in remaining ingredients. Simmer uncovered until shrimp are tender, about 5 minutes.
Serve in bowls.
Yields 4 servings.
